Skordalia Recipes

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SKORDALIA

Found on a commercial garlic grower's website on the internet: "All of the Greek restaurants serve a dark, crusty bread with a garlic dip they call Skordalia. It's a very simple and economical dish. Even people who wouldn't think they would like garlic will like this. For years we'd go down there and hit all the clubs. We could never find out what was in it. We'd go home and we thought: "There must be yogurt in it", but we could never really get it. Finally one day we went into Stacy's Restaurant and it turned out that Julie Stacy had and gave us the recipe:"

Provided by Donna M.

Categories     Spreads

Time 35m

Yield 1 batch

Number Of Ingredients 5



Skordalia image

Steps:

  • Take one pound of potatoes, peeled, diced and boiled until soft.
  • Pour out the water and leave them in the pan a couple of minutes to dry out.
  • Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
  • The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
  • You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
  • Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
  • You want to get where it just kind of hangs on the bread.

1 lb potato
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice

SKORDALIA (GREEK POTATO AND GARLIC DIP)

This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 3 cups

Number Of Ingredients 9



Skordalia (Greek Potato and Garlic Dip) image

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
  • Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
  • Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
  • In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

2 russet potatoes (about 1 pound), scrubbed
Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
8 medium cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper

SKORDALIA

This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20



Skordalia image

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
  • To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
  • Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
  • Heat a grill pan or gas or charcoal grill over medium-high heat.
  • In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
  • Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

2 russet potatoes (1 pound/453 grams), peeled and cut into 1-inch chunks
Kosher salt
2/3 cup (100 grams) blanched raw almonds
5 large garlic cloves (25 grams)
2 tablespoons (4 grams) fresh oregano leaves
1/4 cup freshly squeezed lemon juice
2 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
Chili oil, for drizzling
Cut vegetables, such as carrots, Persian cucumbers, bell peppers and radishes, for dipping
Pita chips, store-bought or homemade, recipe follows, for dipping
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil, plus extra for brushing
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 pita breads
Ground sumac, for serving
Flaky salt, for serving, optional

SKORDALIA (GARLIC DIP)

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

Provided by Alexandra Stratou

Categories     Dip     Cookbook Critic     Garlic     Bread     Lemon Juice     Condiment/Spread

Yield Makes 2 cups

Number Of Ingredients 8



Skordalia (Garlic Dip) image

Steps:

  • Boil the potato in a small pot of salted water.
  • Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
  • While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
  • If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

1/2 small potato, peeled
Salt and pepper
2 cloves garlic, or to taste
1 teaspoon sea salt
2 slices bread, crusts removed and slices soaked in water
1/2 cup (60 grams) almonds, toasted
Juice of 1 lemon
1 cup (250 milliliters) extra-virgin olive oil

SKORDALIA

This Balkan version of Skordalia is a pungent puree made with garlic, potato, walnuts and olive oil. It's very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditionally it's served with beets and beet greens), with warm pita bread, or with fish.

Provided by Martha Rose Shulman

Categories     condiments, dips and spreads, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Skordalia image

Steps:

  • Place the potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and bring slowly to a boil over medium heat. Cover partially, reduce the heat and simmer until the potatoes are tender all the way through when pierced with a skewer. Drain, return the potatoes to the pot, and cover tightly. Set aside for 5 minutes. Mash the potatoes through a potato ricer, a food mill, or in a standing mixer fitted with the paddle attachment. Do not use a food processor.
  • Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Add the nuts and pound together (you can also do this in a food processor, but do not add the potatoes to the food processor). Stir the ground nuts and garlic into the potatoes. Gradually add the olive oil, stirring all the while with a fork or a pestle. Add the lemon juice or vinegar, and salt to taste. The mixture should be like loose mashed potatoes. Taste and adjust lemon juice, vinegar, and salt. Transfer to a bowl and chill until ready to serve. If the mixture stiffens up, thin out with a little olive oil or water.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 0 grams

1/2 pound russet or Yukon gold potatoes, peeled
Salt, preferably kosher salt
3 to 4 garlic cloves (to taste), halved, green shoots removed
1 cup walnuts
1/2 cup olive oil
3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar (to taste)

SKORDALIA

Provided by Bruce Aidells

Categories     Condiment/Spread     Sauce     Dairy     Garlic     Herb     No-Cook     Quick & Easy     Yogurt     Lemon     Mint     Healthy

Yield Serves 4

Number Of Ingredients 5



Skordalia image

Steps:

  • Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoon dried
salt and freshly ground black pepper to taste

SKORDALIA WITH BREAD (GARLIC DIP)

Make and share this Skordalia With Bread (Garlic Dip) recipe from Food.com.

Provided by Az B8990

Categories     Greek

Time 16m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6



Skordalia With Bread (Garlic Dip) image

Steps:

  • Remove the crusts from bread and soak in water.
  • Peel garlic cloves, remove sprout if exists and crush them.
  • Squeeze the water out of the bread.
  • Put bread, crushed garlic, vinegar, lemon juice and salt in a mixer.
  • Blend, while adding the oil drop by drop, until the mixture becomes smooth.

4 garlic cloves
4 thick slices bread
4 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
salt

SKORDALIA (GREEK GARLIC POTATO DIP)

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9



Skordalia (Greek Garlic Potato Dip) image

Steps:

  • Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  • While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  • Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  • Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  • Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

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SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
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  • To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
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  • When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
  • If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.


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From foodandwine.com


SKORDALIA (GREEK POTATO AND GARLIC DIP) | OMGFOOD
Skordalia is usually served with fried fish or fried vegetables and pairs wonderfully with both, but you can also serve it as an appetizer with some pita bread. I brought some to a friend's house on Sunday with homemade pita bread and it was a big hit! We pigged out with a bunch of delicious food and watched Star Wars. It was a rad night.
From omgfood.com


SKORDALIA – A FANTASTIC ALTERNATIVE TO HUMMUS | GREEK FOOD AND …
If the skordalia is a bit too thick (it should be the consistency of hummus) thin with a bit of hot water. If using the nuts, spread the skordalia onto …
From theguardian.com


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